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Step 1: mix together the filling ingredients in a bowl: fresh cranberries, frozen blueberries, sugar, cornstarch, salt, and cinnamon. Stir several times over the course of 5-10 minutes, or until sugar and cornstarch stick to the fruit. Step 2: Add all ingredients for crisp topping to a bowl: brown sugar, pecan crumbs, oat flour, rolled oats.

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Press 3/4 of the mixture in a parchment lined pan until even. (9 by 5 inch) Pour the blueberry cranberry mix on the crust and spread evenly. Spread rest of the crust on top to make the crumb. spray oil on top (optional) Bake for 35 minutes or longer until golden on top. Cool for 10 mins, then remove from the pan.

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Directions. Sort and wash cranberries, add to a saucepan with blueberries, water, maple syrup and bring to a boil. Reduce heat to simmer until cranberries pop and sauce thickens, about 10 minutes. Stir frequently and keep an eye on it to prevent it from burning.

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Set your oven to preheat at 375 degrees Fahrenheit. While the oven heats, position a rack in the middle, as this provides even baking for the bread. Grab a mixing bowl and cream together the softened butter, sugar, and brown sugar. Stir the mixture until it takes on a light and fluffy texture.

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Preheat oven to 400°F. Roll out one half of the double crust recipe into a 15-inch circle. Fit into a 9-inch pie dish and trim edges to 1-inch overhang. Roll out second half of crust and cut into strips for a lattice, if desired. Alternately, leave pie crust whole for a standard top crust.

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Reduce heat to low and simmer, stirring frequently, until many of the cranberries pop and sauce starts to thicken, about 20 minutes. Add blueberries and maple syrup; cook and stir until mixture returns to a simmer. Cook, stirring frequently, until desired consistency, about 20 minutes. Allow to cool completely.

Cran Blueberry Basil Granita Sparkling Wine Cocktail * sparkle living blog

Cranberry Blueberry Sauce. In medium-sized saucepan, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally. Add cranberries, apple, and orange juice. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process for about 8 minutes then add the.

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Stir cranberry juice, sugar, cornstarch and cinnamon in 2-quart saucepan until blended. Stir in berries. 2. Cook over medium-heat, stirring occasionally, until mixture thickens and boils. Boil and stir 1 minute; cool slightly. Stir in orange juice until desired consistency. Serve warm.

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Once boiling, reduce the heat to low and allow it to simmer until it's thickened up (about 20 to 30 minutes). Transfer the fresh cranberry sauce to heat-safe jars and allow to cool to room temperature before storing them in the fridge. This cranberry blueberry sauce will stay fresh for up to 2 weeks in the fridge.

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Saute until opaque and soft. Remove from range and combine to chipotle chili in the food processor. Add blueberries, dried cranberries, garlic and chipotle chili to the food processor with 1 cup reserved coffee from the reconstitution. Pulse until it forms a fine, grainy puree.

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Pecan Streusel. In a large bowl, use a fork or pastry blender to combine the flour, oats, brown sugar, pecans, butter, cinnamon, and salt until crumbled. Evenly distribute the crumb mixture on top of the berry mixture. Bake for 45-50 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

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How to Make Blueberry Cranberry Sauce. Step #1: Heat the sugar and water in a 3-quart or larger Dutch oven (or other heavy-bottomed pot) over medium-high heat until boiling. Step #2: Add the cranberries, frozen blueberries, cinnamon, and lemon peel (or zest). Step #3: Allow the mixture to return to a boil, then turn the heat down to medium-low.

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Cran-Blueberry™ Cranberry Blueberry Cocktail. Share. We combine the crisp, tart taste of cranberries with the sweet taste of fresh-picked blueberries to make a good-for-you beverage that's low in sodium, and provides 100% of your daily recommended intake of vitamin C with each 250 mL serving. No Artificial Flavours or Preservatives.

Cran Blueberry Basil Granita Sparkling Wine Cocktail * sparkle living blog

Prepare a boiling water bath canner and enough jars to hold 7 half pints of product. Combine the berries and sugar in a large, non-reactive pot. Stir to combine. Let sit for 30 minutes or so, until the berries are mostly defrosted. Place the pot on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook, stirring.

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Assemble and Bake: Preheat oven to 425ºF and place an oven rack in the lower part of the oven. Roll out one pie dough to an 11″ circle. Fit the pastry in a 9" pie plate, making sure to press the pastry into the sides and the bottom. Roll out the second pastry as desired (either a full top crust or lattice strips).

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Preheat oven to 375 degrees F. Rinse and drain the cranberries and place them and the frozen blueberries in a square baking dish. Sprinkle with the 3 Tablespoons of sugar. In a large bowl, combine the certified gluten free oats, gluten free flour blend, cinnamon, and brown sugar.